Description
These Easy Pumpkin Cheesecake Cups are a delightful no-bake treat featuring layers of creamy pumpkin mousse, smooth cheesecake mousse, and a crunchy pecan and graham cracker topping. Perfect for a quick seasonal dessert, they combine classic fall flavors with a light and airy texture, making them ideal for entertaining or a simple after-dinner indulgence.
Ingredients
Topping
- ⅓ cup pecan halves
- 2 graham crackers (1 sheet), broken into 1-inch pieces
- ¼ teaspoon pumpkin spice blend
Cheesecake Mousse
- 6 ounces cream cheese, at room temperature, cut into 1-inch cubes
- ½ cup plain Icelandic Skyr (like Siggi’s) or whole-milk Greek yogurt
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
Pumpkin Mousse
- 1 can (15 ounces or 1 ⅞ cups) pumpkin purée (Libby’s or Whole Foods 365 recommended)
- ½ cup plain Icelandic Skyr (like Siggi’s) or whole-milk Greek yogurt
- 2 ounces cream cheese, at room temperature
- ¼ cup maple syrup or honey
- 1 tablespoon pumpkin spice blend
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the topping: Toast the pecans in a small skillet over medium heat, stirring occasionally, until they become fragrant, about 3 to 6 minutes. This enhances their flavor and crunch. Transfer the toasted pecans to a food processor, then add the broken graham crackers and pumpkin spice blend.
- Process topping ingredients: Pulse the mixture in the food processor for about 10 seconds until the pecans and graham crackers are broken into tiny pieces. Be careful not to over-process to avoid turning the mixture into nut butter; break up any persistent chunks manually if needed. Transfer the mixture to a bowl and wipe the food processor clean with a tea towel for the next step.
- Make the cheesecake mousse: In the cleaned food processor, combine the 6 ounces of cream cheese cubes, ½ cup yogurt, ¼ cup maple syrup (or honey), and 1 teaspoon vanilla extract. Blend until completely smooth, scraping down the sides and bottom as needed. Transfer this smooth cheese mixture to a bowl, leaving a little in the food processor for the next step if necessary.
- Make the pumpkin mousse: Place all pumpkin mousse ingredients – pumpkin purée, ½ cup yogurt, 2 ounces cream cheese, ¼ cup maple syrup, 1 tablespoon pumpkin spice blend, ½ teaspoon vanilla extract, and a pinch of salt – into the food processor. Blend until smooth and creamy, scraping the sides as needed.
- Assemble the cups: Distribute about 2 ounces (¼ cup) of the pumpkin mousse evenly into 8 cups. Top each cup with approximately 1 ounce (2 tablespoons) of the cheesecake mousse; if there is leftover cheesecake mousse, evenly divide it among the cups. Finally, sprinkle about 1 tablespoon of the pecan and graham cracker topping on each cup.
- Serve or refrigerate: These cups can be served immediately for a soft texture or covered and refrigerated for up to 2 days to thicken. Chilling enhances the texture and melds the flavors beautifully.
Notes
- Use room temperature cream cheese for smooth blending and mousse texture.
- To toast nuts evenly, watch carefully to avoid burning and stir frequently.
- Maple syrup or honey can be adjusted based on your preferred sweetness.
- This recipe keeps well refrigerated for up to 2 days but is best enjoyed within that time.
- For a vegan variation, substitute cream cheese and yogurt with plant-based alternatives and ensure the sweetener is vegan.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
